- #asmr #cookiesofinstagram #cookiesandcream #cookies #chocolatechipcookies #chocolatechip #chocolatechips #cereal #chocolates #desserts #miamifood #foodvideo #diy #buzzfeast #tastingtable #huffposttaste #thefeedfeed #foodcoma #instaeat #hereismyfood #dessertporn #wshh #eattheworld #eatfamous #cheatday #sugarrush #teampixel #foodgawker #foodgasmĪ post shared by Valentina Mussi✨ Food + Travel on at 8:42am PDT at 8:42am PDTīut when Mussi saw Schuble's video, she decided to give the idea a new spin and make her own cookie cereal from scratch. And since I am technically on at-home vacay, why not eat some for breakfast? ➡️Swipe for a #bigbiteszn and a special cameo from my sister whom I forcefully woke up yesterday just so she could eat my “breakfast”. Doesn’t have to be chocolate chip!! #foodandwine #insider #insiderfood #foodbeast #foodtrends #pancakecereal #cookiecrisp #cerealtrend #cookies #chocolatechipcookies #mini #minifood #beautifulcuisines #foodnetwork #cosmopolitan #peoplefood #todayshowĪ post shared by Justin Schuble on at 10:47am PDT at 10:47am PDTĬOOKIES AND MILK FOR BREAKFAST?🍪🥣 🥛I’ve never been a cereal and milk fan before… but milk and chocolate chip cookies? OH YES, that’s my favorite. Get creative! You can make any type of cookie into cookie cereal. To avoid getting all the cookies soggy at once, only add a few bites to your bowl at a time. Add a few spoonfuls of your mini cookies to a bowl and enjoy with milk. Let them sit on the counter and harden for a few minutes. Bake at 350F for about 7 minutes (cookies will still be a little soft). And add an extra chocolate chip on top for a prettier final product. Instead of rolling them into balls, just round the edges. You want to make sure they bake evenly or else some will burn and others will be undercooked.
#COOKIE CRISP CEREAL RECIPE HOW TO#
So apparently #cookiecereal went crazy viral after my post the other day! I decided to remake it so that I could give you some tips on how to perfect it. Cookies can be stored in an airtight container at room temperature up to 3 days, or frozen up to 2 months.Account icon An icon in the shape of a person's head and shoulders. Repeat with remaining sheets, one at a time. Transfer sheet to a wire rack and let cool 5 minutes, then transfer cookies to a rack with a spatula let cool completely.Return to oven and bake 3 minutes remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more. Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes remove from oven and bang sheet on stove top or counter to deflate.
Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet) press each down to flatten slightly.(If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.) Stop beating and add flour, then beat on low to combine. Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed.Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes.
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